biscotti french toast and rolled crepes with honey marscapone

Biscotti has been a traditional Italian Classic. Back in the day, it was useful for sailors at sea who depended on long preserved foods. Biscotti is the term for twice baked, which results in its hard bite. What if we soaked the biscotti in a french toast batter for an hour? The result was great! The Honey marscapone adds a rich smooth flavor to the delicate rolled crepes topped off with cranberry fig syrup.

Preparation

Preparation for Crepe BatterWhisk all liquids together and then sift and whisk in dry ingredients. In a non-stick pan at medium heat, pour in crepe batter. Once, the crepe is able to lift off the pan, carefully fold the crepe from one side of the pan to the other. Take off the pan and repeat.

Preparation for Honey MarscaponeFold in all ingredients and store in fridge. Serve when ready.

Preparation for BiscottiWhisk all ingredients and soak biscotti for one hour or until bread has rehydrated. Put biscotti in a pan at medium-high heat and cook till golden brown.

Preparation for Cranberry Fig SyrupPlace in a sauce pot and reduce till the syrup can coat the back of a spoon completely.

Plate and eat your wonderful Breakfast!

my notes

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